Ernest H. Wiegand (July 10, 1886 – April 1973) was a professor of horticulture at Oregon State University who, in 1925 during Prohibition, developed a brine method that led to the modern maraschino cherry.[1][2] He won the Nicholas Appert Award in 1960. The food sciences building on the university's Corvallis, Oregon campus, Wiegand Hall, is named in his honour.
Ernest H. Wiegand | |
|---|---|
| Born | July 10, 1886 |
| Died | April 1973 |
| Awards | Nicholas Appert Award (1960) |
| Scientific career | |
| Fields | Horticulture |
| Institutions | Oregon State University |
References
edit- ^ Stradley, Linda; Brenda (2015-04-24). "Maraschino Cherry History". What's Cooking America. Retrieved 2023-04-25.
- ^ California Fruit News. Howard C. Rowley. 1927. p. 11.
Further reading
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